Step 1

Roll the steak mince into 8 equal sized balls. You will need 2 balls per burger.

Step 2

Cut some greaseproof / parchment paper and cut into 8 large squares. You will need two squares per person/burger.

Step 3

Place a square of parchment paper on a chopping board, then place the meat ball on top of the paper. Put another square of paper on top of the ball of meat and press down with the palm of your hand and squash until the patty is around 1/2 cm thick. (You can also use the underside of a saucepan to push the patty down.)

Step 4

Repeat for each meat ball.

Step 5

Heat a large frying or griddle pan on a medium heat and when hot, slice the buns and toast in the hot pan, cut side down for around 30 seconds until golden brown. When done remove and set aside.

Step 6

Turn up the hob to a medium-high heat (6-7 if you have a hob that goes up to and place the burgers in the pan. Let them cook for 30 seconds or so then flip over with a spatula and press down on top of the burgers with the spatula.

Step 7

Let the patty cook for 2-3 minutes before flipping over again and cooking for another 1-2 minutes until well done.

Step 8

To assemble the bun, spread mayo on the top bun and squirt the ketchup & mustard on the bottom bun.

Step 9

Place one of the burger patties on the bottom bun, then top with two slices of the processed cheese,  adding the next patty on top of the cheese, before  putting on the top bun and giving the whole thing a good squish down with your hand.

Step 10

Wrap the burger in tin foil, folding each corner of foil into the middle of the burger and wrapping tightly. This will soften the bun and melt the cheese just like it would in the restaurant. You can either leave it in the foil for a few minutes before eating to allow the cheese to melt or even better place in the oven at 180˚C (in the foil) for five minutes or so.